Brinjal curry is one of the best Indian curries. It is made up of ground powder of roasted peanuts and some spices. This ground powder is an important ingredient of the brinjal curry, which provides thickness and more taste to the curry.
For this recipe, I used small-sized brinjals, which are easy to make and easy to serve as well. It is one of my favorite curry recipes. Brinjal curry is mostly served with chapati or bhakri. One large serving of brinjal curry, roti, rice and a sweet dish is a perfect lunch idea.
Brinjal Curry | Eggplant Curry
Ingredients
- 9-10 Brinjals [small]
- 1 cup Peanuts
- 3 ½ teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- Oil
- Handful of coriander
- Salt to taste
Instructions
- Heat a pan. Roast 1 cup peanuts, until light brown spots appear on peanuts. Let them cool.
- Add roasted peanuts, 3 & ½ teaspoon of red chili powder, 1 teaspoon of cumin seeds and salt to taste in a grinder jar.
- Ground the above ingredients into a coarse powder. Keep it aside.
- Take 9-10 small brinjals. Wash and pat dry them.
- Make 2 deep cuts to the brinjals, as shown in the below picture.
- Take half tablespoon of salt in a plate. Deep your index finger to salt and apply the salt inside brinjal cuts. Repeat it for all brinjals.
- Heat 2 tablespoons of oil in a kadhai. Transfer all the brinjals to a kadhai.
- Cook them on medium flame by flipping. Brinjal should cook from all sides. Once a side of brinjal cooked brown spots appear on it.
- To check brinjals are cooked perfectly or not, take a knife and put it on each side of the brinjal .knife will go easily inside the brinjal, if brinjal is cooked.
- Once brinjals are cooked, transfer them to a plate.
- In the same kadhai, heat 3 tablespoons of oil. Add the ground masala to it [prepared in step 3]. And mix well.
- Cook it for 1-2 minutes on low flame. It started releasing oil, once cooked. Don’t burn the masala.
- Once the masala is cooked, add 1 cup of water to it and mix it well.
- Now add all cooked brinjals in a kadhai and mix well. Let it cook for 2-3 minutes.
- Now add 4-5 cups of water to it. Let it boil.
- Cover for 4-5 minutes. Add chopped coriander to it and Turn off the flame.
- Serve the tasty brinjal curry with chapatti and rice.
Nutrition
How To Make Brinjal Curry
- Heat a pan. Roast 1 cup peanuts, until light brown spots appear on peanuts. Let them cool.
2. Add roasted peanuts, 3 & ½ teaspoon of red chili powder, 1 teaspoon of cumin seeds and salt to taste in a grinder jar.
3. Ground the above ingredients into a coarse powder. Keep it aside.
4. Take 9-10 small brinjals. Wash and pat dry them.
5. Make 2 deep cuts to the brinjals, as shown in the below picture.
6. Take half tablespoon of salt in a plate. Deep your index finger to salt and apply the salt inside brinjal cuts. Repeat it for all brinjals.
7. Heat 2 tablespoons of oil in a kadhai. Transfer all the brinjals to a kadhai.
8. Cook them on medium flame by flipping. Brinjal should cook from all sides. Once a side of brinjal cooked brown spots appear on it.
9. To check brinjals are cooked perfectly or not, take a knife and put it on each side of the brinjal .knife will go easily inside the brinjal, if brinjal is cooked.
10. Once brinjals are cooked, transfer them to a plate.
11. In the same kadhai, heat 3 tablespoons of oil. Add the ground masala to it [prepared in step 3]. And mix well.
12. Cook it for 1-2 minutes on low flame. It started releasing oil, once cooked. Don’t burn the masala.
13. Once the masala is cooked, add 1 cup of water to it and mix it well.
14. Now add all cooked brinjals in a kadhai and mix well. Let it cook for 2-3 minutes.
15. Now add 4-5 cups of water to it. Let it boil.
16. Cover for 4-5 minutes. Add chopped coriander to it and Turn off the flame.
17. Serve the tasty brinjal curry with chapati and rice.
